Roasted Potato Salad with Arugula

Are you a potato salad person? Or do you just ask for the french fries and be done with it? (I mean, I get it.) But let’s at least give the potato salad a chance, okay? It just might be the perfect food. Hear me out! It’s bright but also deep and roast-y, filling yet packable, and supremely picnic-ish, which I think we can all agree is a top rate quality.

Are you on board yet? Great! Because this weekend marks the official start of potato salad season. And yeah, fresh berries and probably popsicles too, but the potato salad! With mayo or without mayo but definitely full of herbs, and probably eaten on the patio.

This one can be enjoyed warm or cool, and is sharp with a zingy vinaigrette and lots of peppery greens. Potato salad people, unite!

Roasted Potato Salad with Arugula

I had some leftover roasted broccoli and cauliflower hanging around the fridge, so I added it in here — if you’d like to do the same, go right ahead! Though if you don’t want to bother, there’s no need.

Ingredients:

For salad:

2 lbs fingerling potatoes (or baby Yukon golds or red bliss)

1/4 cup olive oil

good pinch kosher salt and ground black pepper

1/4 cup chopped fresh dill

2 tablespoons chopped fresh tarragon

3 scallions, thinly sliced

a few big handfuls baby arugula

For dressing:

2 tablespoons Dijon mustard

1/4 cup fresh lemon juice

1/4 cup champagne (or white wine) vinegar

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

Directions:

Preheat oven to 375 degrees F. Line a sheet pan with aluminum foil.

Slice the potatoes in half, lengthwise, or into quarters if yours are on the large side (the pieces should be big-bite-sized), and toss them onto the prepared sheet pan. Drizzle with olive oil, salt and pepper, and shake to lightly coat. Roast the potatoes for about 25 minutes, or until golden brown and tender.

While the potatoes cook, make the dressing: combine all ingredients into a jar with a lid, and then shake like the dickens until smooth.

Pour about 3/4 cup dressing into a large bowl, and top with the dill, tarragon and scallion. Add the warm potatoes, once cooked. Toss the (still warm) potatoes with the dressing to coat. (You can do this a few hours ahead of serving, and let the potatoes sit at room temperature, soaking up the dressing.)

As soon as you’re ready to serve, add the arugula and toss the salad to coat with dressing, adding more if necessary. Enjoy at room temperature (or as leftovers, cold from the fridge).